Yellow Split Pea Fritters (Paruppu Vadai or “Dalafel”)

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The due sanction of these deep-fried fritters is paruppu vadai, and cook Jessica Koslow playfully refers to it arsenic “dalafel,” a play connected dal and falafel. She recommends serving the crispy snack with lukewarm pita oregon roti, arsenic good arsenic immoderate sliced cucumber and tahini oregon yogurt. They are traditionally made with chana dal (split chickpeas).

The dal, oregon yellowish divided peas, request to soak for 3 hours earlier preparing the dish.

From cook Jessica Koslow, proprietor of Sqirl successful Los Angeles.

Ingredients

measuring cup

Servings: 4-6 (makes 24 to 36 patties)

1 cupful (205 grams/7 1/4 ounces) dried yellowish divided peas (toor dal)
2 1/2 teaspoons array oregon good oversea salt
2 to 3 dried reddish chiles (optional)
1/2 ample reddish onion, finely diced
1 to 2 caller greenish chiles, minced (optional)
1/2 clump caller cilantro leaves and tender stems, chopped
3 tiny ail cloves, finely grated
Generous 1 spoon grated caller ginger
4 to 5 caller curry leaves, finely chopped (optional)
Canola oil, for frying
Sliced cucumber, for serving
Pita oregon roti, for serving
Yogurt and/or tahini, for serving

From cook Jessica Koslow, proprietor of Sqirl successful Los Angeles.

Tested by Kari Sonde, Mehru Sonde and Olga Massov.

Published April 22, 2020

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Updated March 16, 2026

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